quote:

Originally posted by Chris Wagg:
Sorry, but when I saw this recipe (a coworker sent me the link), I serously thought it was a joke. Who would make this?
I know that a lot of what gets cooked on a smoker is not healthy but this is just disgusting.
The fact that the bacon doesn't crisp up becomes kind of obvious in retrospect (thanks to those who tried it for me).
Anyway, I am actually really glad that I read this thread because there was a little voice in the back of my head that kept trying to get me to make this. Now I know better.
Chris

quote:

Originally posted by JRPfeff:

quote:

Originally posted by Tim C:
saw this recipe. it looks fantastic.

The only "fantastic" thing about this recipe is the hype. The Bacon Explosion is without a doubt the worst thing to ever come out of my smoker. I am currently picking at the remains of the one I made on Sunday. It is even more disgusting than I remember.

There are three major problems with the recipe.

1. Barbecue sauce should not be applied to Italian sausage. The spices in the sausage do not mix well with the flavors in barbecue sauce.

2. Sprinkling the barbecue rub on the bacon makes the bacon extremely salty.

3. You cannot cook bacon at 225F, even two-plus hours in the smoker will not cook it. The result is a smoky layer of soggy bacon for the exposed portion of the weave. Worse yet is the layer of raw bacon that is underneath. It simply does not get cooked.

This is not fantastic. It is a culinary atrocity (my wife was not so kind in her description).

Save your bacon. Don't waste it on this mess.

quote:

Originally posted by Jim Lampe:
ya know Joe, ya musta done something wrong.. and... you do not have to follow recipe, for pete's sake, make it the way YOU want to.

or... stick to pork ribs.
it's that simple.